Smoklahoma Brisket
Place of origin: Oklahoma
Method: indirect grilling/ smoking
Serves 12 to 16.
Larry Willrath lives in Yukon (Oklahoma, not Alaska). We met through my web site, where the talk often turns to how to smoke the perfect brisket. Given Oklahoma's central location, it's not surprising that an Okie brisket would combine elements from Texas and Kansas City. The rub, for example, boasts the Tex-Mex tingle chili powder, cayenne, and cumin. In Kansas City style, the meat is basted with a sweet-sour mixture of apple cider and vinegar. Of course, Larry adds a few twists of his own, like marinating the brisket in a paste of brown sugar and mustard, then swaddling it in aluminum foil half way through the cooking to keep the meat moist and tender. What results is a brisket bursting with regional personality, with a complex layering of flavor that just won't quit.
Tips: Larry cooks his brisket in a smoker fashioned from a 500 gallon propane tank, taking the concept of "low and slow" to a whole new level. (Low? How about 190 degrees? Slow? How about 24 hours?) You simply can't cook this low and slow on a charcoal or gas grill, so I've raised the temperature and shortened the cooking time. But if you have a smoker that runs on low heat, you can certainly try Larry's method. By the way, the Oklahoma pit master starts smoking the brisket over a mixture of oak, pecan, and hickory, switching to apple wood midway through. Note: this recipe is fairly easy, but it does take time for marinating and smoking. Start first thing in the morning.
1 12 pound beef brisket
for the seasoning paste:
1/2 cup Dijon mustard
1/2 cup dark brown sugar
2 cloves garlic, minced
2 tablespoons apple juice or cider (or as needed)
for the rub:
1/4 cup (4 tablespoons) paprika
3 tablespoons garlic powder
3 tablespoons celery salt
2 tablespoons salt
2 tablespoons packed dark brown sugar
2 tablespoons ground cumin
2 tablespoons pure chili powder
1 tablespoon granulated sugar
1 tablespoon dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon ground white pepper
2 teaspoons cayenne pepper
for the mop sauce:
1 quart apple juice or apple cider
1 cup cider vinegar
1 tablespoon salt
1 to 1-1/2 cups of your favorite barbecue sauce
You'll also need: 4 cups oak chips or chunks, soaked in water to cover for 1 hour, then drained. (Note: if using chunks in a smoker, you'll probably need more like 8 cups.)
1. Trim the outer layer of fat on the brisket so that about 1/4 inch remains. Cut out the pocket of fat between the flat and cap. Place the brisket in a foil or ceramic roasting pan.
2. Make the seasoning paste. Place the mustard, sugar, and garlic in a mixing bowl. Stir in enough apple juice to obtain a thick paste. (How thick? Like wallpaper paste, says Larry.) Spread half this paste over the brisket on both sides with a rubber spatula or your fingers. Let sit for 15 minutes. Spread the remaining paste over the brisket on both sides and let set for another 15 minutes.
3. Combine the ingredients for the rub in a bowl and stir to mix. Sprinkle the rub over the brisket on both sides, rubbing it into the meat with your fingertips. Cover the brisket and marinate in the refrigerator for 4 to 6 hours.
4. Make the mop sauce. Combine the apple juice, vinegar, and salt in a large bowl and whisk until the salt crystals are dissolved.
5. Set up your grill for indirect grilling. If using a gas grill, place all the wood chips in the smoker box or a smoker pouch. Run the grill on high until you see smoke, then reduce the heat to low (275 degrees). If using a charcoal grill, preheat to low and toss 1 cup wood chunks on the coals. If using a smoker, fire it up according to the manufacturer's instructions.
6. Place the meat fat side up on the grill (away from the heat) or in the smoker. Cook it until handsomely browned, 3-1/2 to 4 hours. (The internal temperature will be about 165 degrees.) If using a charcoal grill, replenish the coals and wood every hour. Mop or baste the meat every hour with the mop sauce.
7. Generously brush the brisket on both sides with the barbecue sauce and tightly wrap in heavy duty aluminum foil. Continue cooking the brisket until very tender, another 3-1/2 to 4 hours, for a total of 7 to 8 hours cooking time. This will be easy in a smoker. It's a little more challenging to maintain such a low heat on a gas or charcoal grill-work at a higher heat if you have to, but shorten the cooking time. Partially unwrap the brisket to test for doneness, taking care not to spill the juices-the meat should be very dark and very tender, with an internal temperature of around 190 degrees. Transfer the brisket to a cutting board and let rest for at least 20 minutes.
8. Thinly slice the meat across the grain. Spoon the reserved juices over the brisket and serve at once. You could accompany the meat with your favorite barbecue sauce, but if you do so, serve it on the side. The brisket will be so phenomenal, you shouldn't distract the first taste with sauce. Hell, Larry Willrath doesn't bother with sauce period. ("The brisket doesn't need it," he says) and I'm inclined to agree with him.
© 2006 Steven Raichlen | site design Benjamin Wilchfort
Snake Bite Shrimp Sandwiches
by Guy Fieri
Ingredients:
1/4 lb bacon, sliced into 1/2” pieces
4 tbl unsalted butter
1 large yellow onion, diced (1 1/2 cups)
4 cloves of garlic (minced)
3/4 c beer
1 28 ounce can of diced tomatoes
1/4 c chicken stock (low sodium)
2 tbl Worcestershire sauce
1/2 tbl cayenne pepper
1 tbl cumin
1 tbl powdered garlic
1 tbl dried basil
1 tbl oregano
1/2 tbl black pepper
1 tbl paprika
2 tbl thyme
1 t cinnamon
1 t salt
1 tbl olive oil
1 c green onions, sliced thin
1 c heavy cream
1 handful of cilantro, chopped
2 lbs jumbo shrimp, U-15 (shells removed, cleaned, deveined, butter-flied)
8 Ciabatta Rolls (split, spread with garlic butter and grilled)
Directions:
In a large sauté pan, over medium high heat, cook bacon until just crisp. Remove from pan and set aside. Drain some of the bacon drippings, and in the same pan, over medium high heat, add 1 tablespoon butter, and onions. Sauté for approximately 5 – 7 minutes or until just starting to caramelize, add garlic and sauté for 2 minutes more.
Deglaze pan with beer, stir to remove any bits from bottom. Add in diced tomatoes, Worcestershire sauce and 1/4 cup chicken stock. Let thicken by simmering for 30 minutes, stirring occasionally.
While sauce is simmering, combine spices in a large bowl. Coat shrimp in spice mixture.
In a separate sauté pan, heat olive oil and 2 Tablespoons of butter, over medium heat, add shrimp (reserving any extra spice mix), cooking for about 90 seconds each side, remove and set aside.
In same pan, raise the heat to medium-high and deglaze with small amount of beer, add green onions, reserving 2-3 Tablespoons for garnish, any remaining spice mix and reduce by one-third. Add in cream, reduce heat and let reduce by one-third again.
Spread the rolls with garlic butter and grill or toast them.
When tomato sauce has reduced, add in shrimp, bacon, stir in cream mixture and add cilantro. Simmer for 3-4 minutes to finish shrimp, then add remaining butter. Pile it high on your toasted Ciabatta and garnish with remaining green onions.
Sticky Chicken
Ingredients
2 pounds chicken wings
3/4 cup soy sauce
1/2 cup teriyaki sauce
1/2 cup butter or margarine, melted
1 cup firmly packed light brown sugar
1 tablespoon Creole seasoning
1 teaspoon dry mustard
Preparation
Cut off wingtips, and discard; cut wings in half at joint.
Combine soy sauce and next 5 ingredients in a broiler pan; add chicken, turning to coat. Cover and chill 1 hour. Drain chicken, discarding marinade. Return chicken to pan.
Bake at 375° for 1 hour. Broil 5 inches from heat (with electric oven door partially open) 10 minutes or until browned. Serve with carrot and celery sticks and dip, if desired.
Southern Living
Pork Chop and Pineapple Pie
by Paula Deen
1 tablespoon teriyaki sauce per person
2 canned pineapple slices per person
1 slice green bell pepper per person
1 slice red onion per person
1 boneless pork chop per person
1 tablespoon margarine or butter per person
salt and pepper
Directions
For each serving, lay a pork chop on a large square of heavy-duty aluminum foil. Top each chop with the onion, green pepper, and pineapple slices. Drizzle with the teriyaki sauce. Top with the margarine and sprinkle generously with salt and pepper. Wrap tightly in the foil, rolling ends to completely seal the package. Freeze or refrigerate.
When ready to eat, place packages directly in coals for 15-20 minutes. Check to see if the pork chop is cooked through; rewrap and cook a little longer if necessary.
Red Curry Peanut Noodles
Ingredients
3/4 pound whole-wheat spaghetti
1/2 cup smooth peanut butter
1 1/2 Tbsp. fresh lime juice
1 Tbsp. red curry paste
1/3 cup chicken stock or low-sodium broth
1/4 cup and 2 Tbsp. packed cilantro leaves
Kosher salt
1 cup (2 1/2 ounces) mung bean sprouts
2 scallions , white and green parts quartered and thinly sliced lengthwise
1 carrot , coarsely grated
1/3 cup salted, roasted peanuts , coarsely chopped
Lime wedges , for serving
Directions
Total time: 25 minutes
In a large pot of boiling salted water, cook the spaghetti until it is al dente. Drain the spaghetti and rinse under cold water until cool. Drain very well.
Meanwhile, in a food processor, combine the peanut butter with the lime juice, red curry paste, stock and 1/4 cup of the cilantro leaves and puree. Season the sauce with salt.
In a large bowl, toss the spaghetti with the peanut sauce, bean sprouts, scallions and carrot until well coated. Season with salt. Transfer to bowls and sprinkle with the remaining cilantro leaves and the peanuts. Serve with lime wedges.
Raw Cherry Tomato, Arugula, and Pecorino Linguine
Ingredients
2 pints cherry tomatoes , sliced into halves or quarters
3 tablespoons extra-virgin olive oil
2 cups fresh baby arugula
1 clove garlic , minced
1 teaspoon kosher salt , or more to taste
1/2 teaspoon freshly ground black pepper
1 pound linguine
2 tablespoons unsalted butter , cut into small pieces
1/2 cup shaved Pecorino Romano cheese
1/3 cup small loosely packed basil leaves
Directions
In a large bowl, combine tomatoes, olive oil, arugula, garlic, salt, and pepper. Set aside.
Prepare linguine according to package directions. Strain, reserving 1/2 cup cooking water. Transfer pasta to the tomato-arugula mixture; add butter. Toss until arugula is wilted and butter is melted, adding some of the reserved water if the pasta seems too dry. Divide among individual bowls or transfer to a serving platter; garnish with cheese and basil.
Peanut Shrimp Noodles
Toss a half-cup of whole grain noodles with 3 oz cooked shrimp, minced scallions, and 1/4 cup sliced red bell pepper. Dress with a mixture of 2 tbsp peanut butter, 2 tbsp warm water and a pinch of crushed red pepper flakes.
Michael’s Grilled Steak Sandwiches
by Paula Deen
1 1/2 tablespoons soy sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 1/2 teaspoons dried oregano
1 teaspoon Paula Deen’s House Seasoning
3/4 cup vegetable oil
2 pounds flank steak
1 baguette, sliced
2 tablespoons butter, softened
Horseradish sauce, store-bought
Directions
In a bowl, whisk together the soy sauce, mustard, garlic, oregano, and House Seasoning. Slowly whisk in the vegetable oil until fully incorporated.
Add the steak to the marinade. Cover and let sit for at least 1 hour and as long as overnight, refrigerated.
Heat the grill to medium-high. Grill the steak, turning once, for 4 to 5 minutes per side for medium rare. Transfer the steak to a serving platter to rest. Spread the baguette slices with butter, and grill for about 1 to 2 minutes per side. Set aside in a serving bowl.
Slice the steak and serve with prepared horseradish sauce and the baguette slices.
Layered Casserole with Beef,Cabbage and Potato
by Lidia Bastianich
12 fresh sage leaves
8 garlic cloves, peeled
¼ cup fresh rosemary leaves, stripped from the branch
⅔ cup extra-virgin olive oil
1½ tablespoons kosher salt
2 pounds red potatoes, sliced 1/2 inch thick
4 pound boneless beef shoulder roast
8 tablespoons butter, softened
1 head Savoy cabbage, about 2 1/2 pounds, cored and sliced
2 cups white wine
1 pound Fontina cheese, shredded
Directions
Arrange a rack in the middle of the oven, and heat to 425 degrees F. Using a food processor, mince the sage, rosemary, garlic, 1/4 cup of the olive oil, and 1/2 teaspoon of the salt into a fine-textured pestata.
Put the potato slices in a large bowl; sprinkle on top 1 teaspoon salt, 2 tablespoons olive oil, and 1 tablespoon of the pestata. Toss well to coat the slices with the seasonings.
With a sharp knife, slice the beef across the grain into 3/4-inch- thick slices-if using a top-blade roast, slice it crosswise. As you did with the potatoes, put the meat slices in a bowl and toss them with seasonings until well coated, using 1 teaspoon salt, 2 tablespoons olive oil, and 2 tablespoons of the pestata.
Brush the roasting pan with the remaining olive oil and 2 tablespoons of the butter. Arrange half of the potato slices in a single layer on the pan bottom, spread half the cabbage shreds evenly over the potatoes, and season with 1 teaspoon salt. Distribute all the beef slices, in a single layer, over the cabbage. (The pan should be about half full: press down on the beef if it looks like you need more room for the rest of the vegetables.)
Dot the top of the beef with small mounds of butter, using another tablespoons in all. Lay the remaining potato slices on top of the beef slices, spread the rest of the cabbage evenly over the slices, and season with the remaining teaspoon salt. Stir all of the remaining pestata into the white wine, and pour the wine all over the cabbage shreds. Finally, dot the top with the rest of the butter.
Tent the baking dish with a sheet of aluminum foil, arching it above the food and pressing it against the sides of the pan. Set the dish in the oven, and bake about 21/2 hours, until the meat and vegetables are all very tender and almost all of the liquid has been absorbed.
Remove the foil, and sprinkle the shredded fontina over the top of the potatoes and cabbage (which will have sunk down in the pan). Bake another 15 to 20 minutes, until the fontina has melted, bubbled,and browned into a crusty topping.
Let the casserole rest for 10 minutes. Set the roasting pan on a trivet at the table, and serve family- style, spooned onto dinner plates.
Herbed Farfalle and Steak Salad
Ingredients
8 ounces farfalle (bow tie) pasta
2 cups arugula
1/4 cup cilantro , coarsely chopped
1/4 cup fresh basil , coarsely chopped
1/4 cup mint , coarsely chopped
1/4 cup Italian parsley , coarsely chopped
Grated Parmesan cheese , enough to garnish
1/3 cup olive oil
1/2 cup lemon juice
1 tsp. cumin
1 clove garlic , smashed
1/2 tsp. kosher salt
1/4 tsp. cracked pepper
1 (12-ounce) New York Strip Steak
Kosher salt and black pepper to taste
1 Tbsp. canola or vegetable oil
Directions
To make salad: Cook the pasta according to the package directions (don't forget to salt the water, or your pasta will taste flat). Drain, rinse with cool water and drain again until you get as much water off the pasta as possible. In a large bowl, combine the pasta, arugula, cilantro, basil, mint and parsley. Mix well.
To make dressing: In a bowl, whisk together olive oil, lemon juice, smashed garlic, cumin, salt and pepper. Set aside.
To make steak: Heat an indoor grill pan or small cast-iron skillet until hot over medium heat. Season the steak with kosher salt and pepper on both sides. Season pan. Pour 1 tablespoon of oil over grill or pan and spread evenly with a paper towel. Cook 2 minutes on each side for 8 minutes and then 1 minute on each side. Remove from the pan and set aside. Let rest for 10 minutes (this allows the juices to stay in the meat). Slice the steak thinly.
To assemble: Remove the garlic from the dressing. Drizzle 4 tablespoons of the dressing over the salad and toss lightly. Place the sliced steak on top. Garnish with grated Parmesan cheese. Add cracked pepper to taste.
Lots O’Meat Lasagna
by Paula Deen
1 1/2 lb ground chuck
1 lb ground Italian sausage
1 onion
2 cloves garlic, minced
2 teaspoon ground oregano
1 teaspoon ground basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano
2 (15-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 1/2 cup small curd cottage cheese
1 (5-ounce)package grated Parmigianno-Reggiano
2 tablespoon freshly chopped parsley leaves
2 large eggs, lightly beaten
9 oven ready lasagna noodles
2 (8-ounce) packages shredded mozzarella
Directions
Preheat oven to 350 degrees F.
In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.
Fish Sandwich with Orange-Ginger Mayonnaise
ingredients
4 fresh or frozen fish fillets (such as cod, orange roughy, or pike), about 1/2 inch (about 1 pound)
Nonstick cooking spray
1/4 cup fine dry bread crumbs
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon ground red pepper
2 tablespoons butter or margarine, melted
4 lettuce leaves
4 baguette-style rolls, hamburger buns, or kaiser rolls, split and toasted
1 recipe Orange-Ginger Topper (see recipe below)
directions
Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
Lightly coat a shallow baking pan with nonstick cooking spray; set aside. In a small bowl combine bread crumbs, ginger, salt, and ground red pepper; set aside. Place fish fillets on waxed paper. Brush tops and sides of the fish with melted butter; coat tops and sides with crumb mixture.
Arrange the fish fillets in a single layer, crumb sides up, in prepared baking pan. Bake, uncovered, in a 450 degree F oven for 4 to 6 minutes or until fish flakes easily when tested with a fork.
To serve, top bottoms of rolls with lettuce. Top with fish and Orange-Ginger Topper. Add roll bottoms. Makes 4 servings.
Orange-Ginger Topper: In a small bowl stir together 1/4 cup low-fat mayonnaise dressing, 1 teaspoon orange marmalade, and 1/4 teaspoon ground ginger.
nutrition facts * Servings Per Recipe 4 servings * Calories319 * Total Fat (g)10 * Saturated Fat (g)5, * Monounsaturated Fat (g)3, * Polyunsaturated Fat (g)2, * Cholesterol (mg)68, * Sodium (mg)711, * Carbohydrate (g)31, * Total Sugar (g)5, * Fiber (g)2, * Protein (g)25, * Vitamin C (DV%)9, * Calcium (DV%)11, * Iron (DV%)14, * Starch (d.e.)2, * Medium-fat Meat (d.e.)3, * Percent Daily Values are based on a 2,000 calorie diet
recipe source
BHG.com
HAMBURGER/CRESCENT ROLL PIE
2 pkgs. Pillsbury crescent rolls
2 lbs. hamburger
1 sm. onion
15 oz. can tomato sauce
1 pkg. sloppy joe mix
8 oz. pkg. shredded Mozzarella cheese
Place 1 package crescent rolls on bottom of 9 x 13 inch pan. Brown hamburger and onion; add tomato sauce and sloppy joe mix; fold in Mozzarella cheese. Place mixture over crescent rolls. Top with 2nd package crescent rolls (roll to fit top). Bake at 425 degrees for 15 to 20 minutes.
Cornmeal Waffles with Spicy Chili
by Paula Deen
1 3/4 cup all-purpose flour
1 1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 cup milk
3 tablespoon vegetable oil
2 large eggs
Spicy Chili, recipe follows
shredded cheddar, for garnish
sour cream, for garnish
chopped fresh cilantro leaves, for garnish
Spicy Chili:
1 pound lean ground chuck
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 tablespoon fresh ground black pepper
2 (15-ounce) cans ranch-style beans
1 (15-ounce) can tomato sauce
1 (15-ounce) can niblet corn, drained
1 (10-ounce) can diced tomatoes and green chiles
Directions
Preheat waffle iron according to manufacturer’s instructions.
In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm.
Serve with Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro. Spicy Chili: In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper. Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally.
Chicken Enchilada Pie
1 (1 pound 12 ounce) large can of tomato puree
2 1/2 tablespoons chili powder
1 tablespoon cumin
1/2 tablespoon onion salt
1/4 cup olive oil
2 cups shredded, cooked chicken (the canned chicken works great here!)
1 (15 ounce) can black beans
8 ounces colby-jack cheese, shredded
1 cup queso fresco cheese, crumbled
16 white corn tortillas
1/4 cup scallions, chopped
In a large bowl, whisk together the tomato puree, chili powder, cumin, onion salt, and olive oil. Spread 1/2 cup of the sauce on the bottom of a large, round baking dish. Lay 4 tortillas on top of the sauce. Sprinkle half of the chicken, black beans, and colby-jack cheese on top. Layer 4 more tortillas on top, then the remaining chicken, black beans, and colby-jack cheese. Layer once more with 4 more tortillas. Spread the remaining sauce on top of the tortillas. Sprinkle the Queso Fresco cheese crumbles on top. Bake in an oven preheated to 400 degrees for 35-40 minutes. Remove from oven and garnish with green onions.
Allow to cool & set slightly before serving. Enjoy!
Cheeseburger Meatloaf
Prep Time: 20 Minutes Ready In: 1 Hour 20 Minutes
Submitted By: Douglas Tuccinardi Cook Time: 1 Hour Servings: 8
"Easy-to-prepare meatloaf, rolled and stuffed with cheese, maybe add mustard and dill pickle spears, or any number of other possible ingredients, such as sauteed onions and mushrooms."
Ingredients:
2 pounds ground beef
3/4 cup fresh bread crumbs
1/2 cup minced onion
2 eggs, beaten
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
3 cups shredded Cheddar cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 inch baking dish.
3. Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).
Nutrition
Information
Servings Per Recipe: 8
Calories: 410
Amount Per Serving
Total Fat: 29.1g
Cholesterol: 168mg
Sodium: 811mg
Amount Per Serving
Total Carbs: 4g
Dietary Fiber: 0.4g
Protein: 31.7g
Cheese Enchiladas with Red Chile Sauce
Red Chile Sauce
2 teaspoons canola oil
1/2 cup minced white onion
1 clove garlic, minced
1/2 cup mild-to-medium-hot red New Mexican chile powder
2 cups vegetable broth or reduced-sodium chicken broth
1 cup water
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon salt
Enchiladas
1 15-ounce can pinto beans, rinsed and mashed, or nonfat refried beans
2 tablespoons low-fat plain yogurt
12 6-inch corn tortillas, blue corn if available
2 cups shredded sharp Cheddar cheese, (8 ounces), divided
1/4 cup minced white onion, plus more for garnish
Preparation
To prepare sauce: Heat oil in a medium saucepan over medium heat. Add 1/2 cup onion; cook, stirring, until it begins to soften, about 1 minute. Stir in garlic and continue cooking until the onion is translucent and soft, about 2 minutes more. Stir in chile powder. Add broth, water, oregano and salt. Bring to a boil. Reduce heat to a simmer and cook until thickened and reduced by about one-third, about 20 minutes. (The sauce should be thick enough to coat a spoon lightly.)
To prepare enchiladas: Preheat oven to 400°F. Coat a 7-by-11-inch (or similar-size 2-quart) baking dish with cooking spray.
Combine beans and yogurt in a small bowl.
Spread about 1/4 cup of the sauce in the baking dish. Arrange 4 tortillas in the dish, overlapping them to cover the bottom. Top with half the bean mixture, using the back of a spoon to spread it thin. Scatter 2/3 cup cheese and 2 tablespoons onion on top of the beans. Top with one-third of the remaining sauce, 4 tortillas, the remaining bean mixture, 2/3 cup cheese and the remaining 2 tablespoons onion. Spread half of the remaining sauce on top and cover with the remaining 4 tortillas. Top with the remaining sauce and the remaining 2/3 cup cheese.
Bake the enchiladas until hot and bubbling, 15 to 20 minutes. Let stand for 5 minutes before serving. Serve with additional minced onion, if desired.
Tips & Notes
Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.
Nutrition
Per serving: 305 calories; 14 g fat ( 6 g sat , 4 g mono ); 30 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 12 g protein; 7 g fiber; 606 mg sodium; 308 mg potassium.
Nutrition Bonus: Vitamin A (58% daily value), Calcium (27% dv).
Braised Stuffed Cabbage Rolls
Polpette di Verza
by Lidia Bastianich
For the Pestata and Stuffing
2 cups milk
4 ounces bread
2 ounces pancetta, cut in chunks
1 large onion, cut in chunks
1 large carrot, cut in chunks
1 large rib celery, cut in chunks
3 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
2 pounds sweet Italian sausage, loose or removed from casings
1 teaspoon kosher salt
1 cup dry white wine
1 large egg, lightly beaten
1 tablespoon Italian parsley, chopped
½ cup Parmigiano-Reggiano, grated
For the Cabbage Rolls and Sauce
1 medium head Savoy cabbage, about 2 pounds
¼ cup extra-virgin olive oil
2½ teaspoons kosher salt
3 cups dry white wine
4 cups chicken stock, hot
Directions
To make the stuffing, pour the milk over the bread chunks in a bowl, and let them soak for a few minutes, until completely saturated. Using a food processor, mince the pancetta, onion, carrot, celery, and garlic into a fine-textured pestata. You should have about 2 cups total. Pour the 3 tablespoons of olive oil into a heavy pan, and set over medium-high heat. Scrape in 1/2 cup of pestata, and cook for a few minutes, stirring frequently, until it starts to dry and stick on the pan bottom. Crumble the sausage into the skillet, and cook, stirring, until all the meat is sizzling and no longer pink, about 5 minutes. Season with 1 teaspoon salt, and pour in the white wine. Bring to a boil, and cook until the wine has evaporated completely. Remove from the heat, and immediately scrape the sausage into a large bowl to cool.
Meanwhile, preheat the oven to 375 degrees. Fill the big pot with water, and bring to a boil. When the meat has cooled, squeeze the milk from the soaked bread. Crumble the softened bread over the sausage, and combine them with your hands, then work in the beaten egg, chopped parsley, and grated cheese, tossing all together into a loose stuffing.
To prepare the cabbage, pull off and discard any bruised or torn outer leaves. Cut out the core of the cabbage, and separate the largest leaves from the head, keeping them intact. Lay each leaf flat, outside up, and with a sharp paring knife shave off the raised ridge of the rib at the leaf base. When you've trimmed twelve good-sized leaves (and a few extra) for the rolls, slice the remaining cluster of small inner leaves into shreds about 1/4-inch wide. Drop the big, trimmed leaves into the boiling water, and blanch them until soft and quite floppy, about 7 minutes. Cool them in a bowl of icy water; drain well, lay them on paper towels, and pat dry.
Return the sauté pan to the stove (wipe out any browned bits), pour in the 1/4 cup olive oil, and turn on medium-high heat. Stir in the remaining pestata, and cook until dried and sticking, about 4 minutes. Toss in all the shredded cabbage and 2 1/2 teaspoons salt, and cook, stirring, until the cabbage starts to wilt. Pour in the white wine, raise the heat to bring it to a boil, then lower heat and simmer the sauce for 10 minutes or so, to blend the flavors. As the sauce simmers, make the cabbage rolls.
Lay out each softened leaf with its shaved rib side down. Take about 1/3 cup stuffing in your fingers, form it into a plump log, and lay it on the leaf. Roll the bottom of the leaf over the filling, tuck the sides in, and roll up tightly the rest of the way.
When all the polpette are formed, lower the heat under the sauce and place each roll in the sauté pan, seam side down. Pour in the stock, submerging the rolls, heat to a bubbling boil, and put on the pan lid. Set the pan in the oven to braise the rolls for an hour. Remove the lid, and push the rolls down in the sauce, which will have reduced. Bake, uncovered, for another 30 minutes or so, until the sauce has reduced and thickened and the tops of the rolls are nicely caramelized.
Serve in a warm bowl with some of the sauce, accompanied by rice, potatoes, or polenta.
Beef Rolls with Mustard and Vegetables
Involtini di Manzo alla Senape
by Lidia Bastianich
2½ pound boneless bottom-round rump roast
1 teaspoon kosher salt
2 tablespoons German style mustard
2 large stalks celery, cut in 2x4 inch sticks
2 medium carrots, cut in 2x4 inch sticks
12 small dill pickles, (about 2 inches long)
½ cup all-purpose flour
1 large onion, sliced (about 2 cups)
2 bay leaves, fresh
1 cup white wine
4 cups light stock, (chicken, turkey, or vegetable broth)
¼ extra-virgin olive oil
Directions
Lay one hand open on the top of the roast to hold it in place. With a sharp chef's knife, begin slicing the meat on a slant, cutting across the grain, and continue with parallel angled cuts every 1/2 inch or so, slicing the meat chunk into a dozen thin scallops. As you slice, press down lightly with your top hand, creating resistance, so you can feel the blade moving and keep the slices evenly thick.
Flatten the slices into scallops one at a time. Place each one between sheets of wax paper or plastic wrap and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a narrow oval, about 6 by 3 inches. When all are pounded, season the scallops with salt, about 1/2 teaspoon in all, and spread a thin layer of mustard on the top surfaces.
Starting at the short end of each scallop, pile three celery sticks, three carrot sticks, and a pickle in a bundle. Roll up the meat, enclosing the vegetables, and secure it with toothpicks. When all the rolls are formed, season with the remaining salt. Spread the flour on a plate, and dredge the involtini, lightly coating them.
Pour the olive oil in the pan, and set it over medium-high heat. Shake excess flour from the rolls, lay them in the pan in one layer, and cook, rotating and moving them around, until browned all over. Push the rolls to the side of the pan, and scatter the onion slices and any remaining carrot and celery sticks on the pan bottom. Drop in the bay leaves, and cook the vegetables, stirring occasionally, until they're beginning to brown and soften, about 5 minutes.
Turn the heat to high, pour in the white wine, and let it heat and bubble until almost completely evaporated. Pour in just enough broth to cover the involtini, and bring it to a boil. Set the cover ajar, and adjust the heat to keep the liquid simmering. Cook for an hour and 15 minutes, or until the beef is tender and the sauce has reduced to a consistency you like.
Turn off the heat, take out the toothpicks, and remove the involtini to a warm platter. Ladle some of the pan sauce over the involtini, pour the rest into a bowl for passing at the table, and serve while hot.
Bean & Hominy Potpie
Filling
2 teaspoons extra-virgin olive oil
1 large onion, thinly sliced (1 cup)
3 cloves garlic, minced (1 tablespoon)
2 jalapeño peppers, seeded and minced (3 tablespoons)
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
Pinch of ground cloves
1 pound butternut squash, peeled, seeded and diced (3 cups)
1 16-ounce can crushed tomatoes
1 cup vegetable broth or reduced-sodium chicken broth
1 15-ounce can pinto beans, rinsed
1 15-ounce can yellow or white hominy, rinsed
Salt & freshly ground pepper to taste
Topping
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
8 corn tortillas
1/2 cup grated sharp Cheddar cheese
Preparation
To make filling: Preheat oven to 400°F. Heat 2 teaspoons oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and jalapeños and cook, stirring, 1 minute more. Add paprika, cumin, oregano, cinnamon and cloves; cook, stirring, until fragrant, about 1 minute. Add squash, tomatoes and broth; bring to a simmer. Simmer, covered, until the squash is just tender, about 10 minutes. Add beans and hominy. Taste and season with salt and pepper. Transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish. Set aside.
To make topping & bake pie: Combine 1 tablespoon oil and 1/4 teaspoon salt in a small bowl; brush on both sides of the tortillas. Cut the tortillas into 3/4-inch strips with a sharp knife, and cut the strips in half. Scatter the tortilla strips over the filled baking dish.
Set the dish on a baking sheet and bake in the center of the oven until the topping is golden and the filling is bubbling, 25 to 30 minutes. Sprinkle cheese on top and return to the oven until the cheese is melted, about 1 minute.
Tips & Notes
Make Ahead Tip: Equipment: 10-inch pie pan or other 2-quart baking dish
Nutrition
Per serving: 336 calories; 9 g fat ( 3 g sat , 4 g mono ); 10 mg cholesterol; 56 g carbohydrates; 0 g added sugars; 11 g protein; 11 g fiber; 667 mg sodium; 724 mg potassium.
Nutrition Bonus: Vitamin A (177% daily value), Vitamin C (45% dv), Magnesium (22% dv), Potassium (21% dv), Calcium (20% dv), Iron (19% dv), Folate (18% dv)
Aunt Peggy’s Meatloaf
by Paula Deen
1 pound lean ground beef
1 (6-ounce) can tomato paste
1/2 cup chopped Vidalia onion
1/2 cup chopped green bell pepper
1/2 cup quick-cooking oats
1 egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup ketchup
2 tablespoons packed light brown sugar
1 tablespoon Dijon mustard
Directions
Preheat the oven to 375 degrees F.
In a large bowl, combine the ground beef, tomato paste, onions, green pepper, oats, egg, salt, and pepper. Shape the mixture into a loaf and place it in a 9 by 5-inch loaf pan.
In a small bowl, whisk together the ketchup, brown sugar, and mustard. Slather the glaze on top of the meat loaf and bake until the meat loaf is firm and cooked all the way through, about 1 hour. Serve hot.
Austin Crispy Steak Tacos with Salsa Verde
1 2-pound flank steak, cut into 4 pieces
2 medium onions, 1 peeled and quartered, 1 finely chopped, divided
2 bay leaves
1 medium red onion, thinly sliced
4 cloves garlic, finely chopped, divided
1 jalapeño pepper, seeded and finely chopped
1 fresno chile, seeded and finely chopped
Salt and ground black pepper
3 tablespoons extra virgin olive oil (EVOO), divided
1/2 pound cured chrorizo, removed from casing and finely chopped
6 tomatillos, husks removed, roughly chopped
1 teaspoon ground cumin
1 tablespoon honey
1 avocado, pitted
1/4 cup fresh cilantro
Soft flour tortillas, for serving
Preparation
Place flank steak into a medium pot with the quartered onion and bay leaves. Cover with cold water and place over medium-high heat. Bring up to a bubble, then reduce heat to medium-low and simmer meat until very tender, 20 minutes. Remove meat from pot and discard water and veggies.
Shred the steak with a fork and transfer to a medium-size mixing bowl. Add red onion, 2 cloves garlic and peppers to the bowl and combine. Season with salt and pepper and reserve.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chorizo to the pan and cook until golden brown, 5-6 minutes. Add the shredded meat and veggie mixture to the pan, spreading it out to cover the entire bottom, and cook until crispy on the bottom. Flip the mixture over and cook on the other side until crispy, about 5 minutes per side.
While the meat is cooking, place a medium pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the remaining chopped onion, garlic, tomatillos, and cumin to the pan, and cook until the veggies are tender and the tomatillos have begun to release their liquids, about 8 minutes. Transfer the mixture to a food processor, add in the honey, avocado and cilantro and pulse to puree.
To serve, spoon some of the meat and veggie mixture in soft flour tortillas and top with the salsa verde.
Serve Confetti Rice and Refried Pinto Beans alongside.
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